4 slices bacon
2 c. yellow cornmeal
1 tsp. salt
2 tbsp. sugar
1/2 tsp. baking soda
1 c. milk
2 eggs
2 tbsp. garlic salt
1 c. chopped onion
1/4 c. chopped pimento
4 jalapeno peppers, minced
1 c. whole kernel corn
2 tbsp. bacon fat
1/2 lb. cheddar cheese, grated
3/4 c. flour

Fry bacon until crisp; break up into small pieces. Combine cornmeal, salt, sugar, flour and soda. Add milk and eggs; stir until well mixed. Add garlic salt, onion, pimento, peppers and corn and bacon pieces; beat well for 1 minute.

Grease a 10-inch iron skillet with bacon fat. Pour 1/2 of the cornmeal mixture into pan; top with half the cheese. Spoon on remaining cornmeal; top with remaining cheese. Bake in preheated 350 degree oven for 35 minutes. Yield: 8 servings.